Description
A simple and delicious no-bake frozen dessert made with Oreo cookies and a creamy chocolate chip filling.
Ingredients
1 package Oreo Cookies
1 tub (8 oz) Cool Whip Original Whipped Topping, thawed
1 bag Nestlé Toll House Mini Semi-Sweet Chocolate Chips
1 bottle Hershey’s Chocolate Syrup
1 roll Reynolds Kitchens Parchment Paper
Instructions
Step 1: Line a baking sheet with Reynolds Kitchens parchment paper.
Step 2: Twist Oreo cookies apart and place the cookie halves on the parchment paper.
Step 3: In a bowl, mix the thawed Cool Whip with Nestlé Toll House mini semi-sweet chocolate chips.
Step 4: Place a spoonful of the mixture onto half of the cookie pieces.
Step 5: Top with the remaining cookie halves and press gently.
Step 6: Freeze for at least 4 hours or until completely firm.
Step 7: Drizzle with chocolate syrup before serving if desired.
Notes
Store in an airtight container in the freezer for up to 2 weeks. Use different Oreo flavors for variety.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 185 kcal
- Sugar: 16g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
